Nuts About Food
Cooking of the highest order from a chef with a taste for the unusual
Andrew Nutter’s lavishly-illustrated book based on his eponymous restaurant in Lancashire proved an instant hit when it was published in 2009
Like the man himself, it was unconventional.
If you want to know how to make a three-foot deep trifle or a chocolate shoe, this is the book for you. But beyond the outlandish touches, the message comes over loud and clear that Andrew is a chef of the highest order. And this is seriously good cooking.
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